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Give you regular mashed potatoes a twist with these chutney mashed potatoes- the same mashed potatoes that you love but with a slight kick from cilantro chutney. These mashed potatoes are creamy, and buttery with an extra boost from the ginger, chilies and cilantro that are used in the chutney. They make the perfect addition to your Indian Inspired Thanksgiving menu.
If you are looking for Indian Inspired Thanksgiving recipes, then you have come to just the right place. From the masala smashed potatoes to whole roasted cauliflower, I have got a whole bunch of ideas. These chutney mashed potatoes will fit right into your Thanksgiving meal.
I did not want the essence of mashed potatoes to go away, I still wanted them creamy and buttery and so I did not go heavy on the chutney- just a little bit to flavor them. However, if you prefer a stronger flavor, you can definitely add more of the chutney to them.
“To get super smooth mashed potatoes, use a potato ricer. The regular potato masher will do the work but will have few lumps.”
Method
- Cook the potatoes
You can use russet or Yukon gold potatoes for this recipe, I like using Yukon gold. Cook the potatoes uncovered until fork tender, this takes anywhere around 15 to 20 minutes depending on the size of the potato pieces.
- Mash the potatoes with milk & butter
Drain the potatoes well and then start mashing them with warm milk and butter. I mashed the potatoes using a regular potato masher. This method will give you smooth mashed potatoes but there will be few lumps. If you prefer perfectly smooth mashed potatoes, use a potato ricer.
- Stir in the chutney for spicy kick
I did not want the chutney flavor to overpower the mashed potatoes, so I only added a little, around 2 to 3 tablespoons of the chutney. You still want the buttery and creamy taste to predominate.
What to do with Leftovers?
Honestly, there’s a lot that you can do with these leftover chutney mashed potatoes.
- Make aloo tikki with them by just adding some cornstarch to the mashed potatoes and then frying them. Top with yogurt and sweet chutney and enjoy.
- Stuff into dough to make aloo parathas. I would add some chopped onion and a few spices to the potatoes before making the paratha.
- Mix in with a bunch of vegetables and bread crumbs to make aloo tikki burger.
Chutney Mashed Potatoes
Ingredients
- 2 pounds potatoes peeled and quartered, I used Yukon gold
- ½ tablespoon salt divided
- 4 large garlic cloves
- ½ cup + 1-2 tablespoons milk warm, I used whole milk
- ¼ cup butter melted, I used salted butter
- 2-3 tablespoons cilantro chutney
- ¼ teaspoon salt to taste
- black pepper to taste
Instructions
- Add 2 pounds potatoes (peeled and quartered) into a steel pot along with 4 large garlic cloves. Add cold water to cover the potatoes along with ½ tablespoon salt. Let the potatoes cook for 15 to 20 minutes uncovered or until fork-tender. Drain using a colander.
- Transfer back the potatoes to same pot, warm ½ cup + 1-2 tablespoons milk on stove-top and pour it over the potatoes. Start mashing the potatoes using a potato masher as you add the milk slowly into it. Add ¼ cup melted butter and continue to mash until creamy.
- Add 2-3 tablespoons cilantro chutney and mix until well combined. Taste test and add salt as needed, I added an additional ¼ teaspoon salt at this point. Also add black pepper (to taste). Serve hot.
Notes
- Increase the amount of chutney for a stronger chutney flavor in this mashed potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
